Fermented sausages during fermentation

Lindqvist, R., Lindblad, M. (2009). Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage. International Journal of Food Microbiology, 129, 59-67. 

Figure 4. The volatile profile above fermented sausages during ripening (29).

Fermented Products. Fermented meat products such as semidried and dried sausages are generally recognized as safe, if critical points during processing are controlled properly. Some of the sausage processors use a small amount of fermented product as the starter for a new batch of product. 

There are many different types of fermented meats, each with its own particular process. The microbial and biochemical reactions during fermentation cause the characteristic acidification, proteolysis and drying that make the product safe. The distinctive flavor of sausage is also produced in these processes. The conditions under which fermented meats are produced are very favorable for the production of biogenic amines (Bover-Cid et al., 2000). Many factors contribute to the quality and acceptability of the final product. 

Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. (2000). Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages, J. Food Prot., 63, 1544. 

Shalaby, A.R. and El-Rahman, H.A. (1995). Effect of potassium sorbate on the development of biogenic amines during sausage fermentation. Die Nahrung., 39, 310. 

Separation of peptides formed during the ripening of semi-dry fermented sausages... 

The stability of oxytetracycline in sausages can also depend on the particular procedure applied for their preparation. Thus, no loss of antimicrobial activity was observed during raw fermented sausage preparation (6), but oxytetracycline was completely inactivated in semi- and fully preserved sausages (7, 8). 

The process of ripening involves keeping the processed product for varying periods of time under controlled temperature and humidity conditions as explained by Pearson and Tauber (1984). Development of a distinctive flavor results from microbial fermentation during ripening. Quite often products that are subjected to ripening are not fully heat processed, but are only subjected to a cold smoke. For example, semidry fermented sausages are heat processed at a minimum temperature of 57°C, whereas, dry... 

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